Prep 10 mins
Cook 30 mins
From Food & Wine, March 2006.
- 1⁄4 cup honey
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon sweet paprika
- 1⁄4 teaspoon cayenne pepper
- 4 (10 ounce) chicken breast halves, on the bone with skin
- salt & freshly ground black pepper
- Preheat the oven to 425°.
- In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
- Put the chicken breasts on a rimmed baking sheet.
- Using a sharp knife, make 2 deep slashes in each breast.
- Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
- Bake for 15 minutes.
- Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
- Remove the chicken breasts from the oven and preheat the broiler.
- Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
This "glaze" would work better as a marinade and/or a basting sauce. It was too thin and watery to work as a glaze. It ran right off of the chicken for the most part. The flavor is okay, but it didn't wow us. If I made this again at all I would just marinate the chicken in it for a few hours or so and then baste the meat with it during cooking. Made for Bargain Basement tag game.